Table 1D of Potential Hazards
Potential ingredient or other food-related biological hazards
Chocolate and Candy
| Category | Number | Subcategory | Storage Conditions | Hazards | Example Products |
|---|---|---|---|---|---|
| Chocolate Industrial Products | 1 | Chocolate/Cocoa Products For Baking (Including Bulk Solid and Bulk Liquid) | Shelf-Stable | Salmonella spp. | Bittersweet Chocolate, Semi-sweet Chocolate, Unsweetened Chocolate, Milk Chocolate, Chocolate Chips, Chocolate Morsels, Cocoa Powder, White Chocolate |
| Chocolate Industrial Products | 2 | Other Products for Baking (Including Bulk Solid and Bulk Liquid) | Shelf-Stable | Salmonella spp. | Butterscotch Morsels, Peanut Butter Morsels |
| Chocolate Industrial Products | 3 | Chocolate Coating for Enrobing (Including Bulk Solid and Bulk Liquid) | Shelf-Stable | Salmonella spp. | Compound Coatings, White Chocolate |
| Chocolate and Confectionery Products | 4 | Chocolate Confections | Shelf-Stable | Salmonella spp.,S. aureus | Milk Chocolate Bar, Dark/white Chocolate Bar, Fudge, bonbons |
| Chocolate and Confectionery Products | 5 | Chocolate Confections - With Inclusions | Shelf-Stable | Salmonella spp.,S. aureus | Chocolate Covered Nuts (e.g., Almonds, Pecans, Macadamia Nuts), Chocolate Candy Bar with Nuts, Chocolate Covered Raisins, Chocolate Covered Cherry, Chocolate with coconut, Chocolate with crisped rice, Fruit and Nut Chocolate Bar, Fudge with nuts, Chocolate Covered Biscuit, Chocolate Covered Caramel , Chocolate Covered Mints, Chocolate Covered Nougat or English Toffee |
| Chocolate and Confectionery Products | 6 | Sugar Confections | Shelf-Stable | Salmonella spp.,S. aureus | Mint, Rock Candy, Lollipop, Lemon Drops, Caramel Candy Bar, Gummy gel Candies, Fruit Chews, Soft Toffee, Licorice Candy, Marshmallow, Soft jellied Candy, Soft Caramel Squares, Gel Cups Candy, Creams, Pastes, Pastilles |
| Chocolate and Confectionery Products | 7 | Sugar Confections with inclusions | Shelf-Stable | Salmonella spp.,S. aureus | Nut brittles (Peanut Brittle, Almond Brittle), Nut Clusters, Candy with fruit pieces |
| Chocolate and Confectionery Products | 8 | Sugar Confections Specialties (w/o Chocolate) | Shelf-Stable | Salmonella spp.,L. monocytogenes,S. aureus | Caramel/Candied Apple, Candy Coated Popcorn, Cereal Confection, Marzipan, Coconut Roll, Cake Decoration, Peanut butter fudge, Cotton Candy |
| Toppings/Frosting | 9 | Toppings and Frosting (Non Fruit/Nut) | Shelf-Stable | Salmonella spp.,S. aureus | Butterscotch Topping, Caramel Topping, Vanilla Frosting, Sour Cream Frosting, Chocolate Flavored Syrup (Hot Fudge) |
Source
U.S. Food and Drug Administration
Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry
Appendix 1: Potential Hazards for Foods and Processes